Pulao is very popular dish among many countries and are eaten worldwide. Pulao has many different varieties and has a different name for examples, Chicken Pulao, Mutton Pulao, Beef Pulao, Vegetable Pulao, Kabuli Pulao and Kashmiri Pulao etc.,. Chicken Pulao is a rice dish, in which the rice is cooked in stock with Yakhni. Chicken Pulao is usually eaten with spicy Raita. The main ingredients are rice, meat/chicken/vegetables, spices, yogurt and dried fruits. Chicken Pulao can be eaten as a lunch or dinner. I always prefer Pulao than spicy curry with plain rice/roti.
Cuisine: Indian
Course: Lunch or Dinner
Prep Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 5
Author: Ayesha Md
Ingredients:
For Chicken Gravy:
1 kg Chicken cut into small size of your choice
2 tbsp ginger and garlic paste
150 ml beaten yogurt
1 tbsp red chili powder or (as per taste)
3 medium size onions sliced thinly
3 tbsp lemon juice
salt as per taste
1 tsp garam masala powder
1 tsp black pepper powder
2 bay leaves
2-3 small cinnamon sticks
4 cloves
4 green cardamoms
6-8 black peppercorns
2 black cardamoms
1 tsp cumin seeds
100 ml oil
1 bunch freshly mint leaves
6-8 green chilies whole (remove the stems)
1/2 tsp mace powder
1 star anise
25-30 gm Shan/National Biryani masala
2 tbsp Rose water to sprinkle
A pinch of saffron color mix with 2 tbsp of milk
For Rice:
2 tbsp ginger and garlic paste
150 ml beaten yogurt
1 tbsp red chili powder or (as per taste)
3 medium size onions sliced thinly
3 tbsp lemon juice
salt as per taste
1 tsp garam masala powder
1 tsp black pepper powder
2 bay leaves
2-3 small cinnamon sticks
4 cloves
4 green cardamoms
6-8 black peppercorns
2 black cardamoms
1 tsp cumin seeds
100 ml oil
1 bunch freshly mint leaves
6-8 green chilies whole (remove the stems)
1/2 tsp mace powder
1 star anise
25-30 gm Shan/National Biryani masala
2 tbsp Rose water to sprinkle
A pinch of saffron color mix with 2 tbsp of milk
For Rice:
1 kg basmati brown rice
1 liter water
salt as per taste
2 bay leaves
2-3 small cinnamon sticks
4 cloves
4 green cardamoms
6-8 black peppercorns
2 tbsp ghee
2 black cardamoms
1 star anise
Instructions for cooking:
1. Wash and soak basmati/brown rice for 2 hrs or more.
2. Clean and wash the Chicken and set aside.
3. Heat oil in a large pot vessel and then add bay leaves, cinnamon sticks, cloves, green cardamoms, black peppercorns, star anise, black cardamoms and cumin seeds cook, till they crackle.
4. Now add onion and saute till they turn golden brown, then add the chicken and mix well and saute for 5-10 minutes till chicken changed its color and turns golden brown.
5. Now add some salt, ginger garlic paste, red chili powder, black pepper powder, garam masala powder, mace powder, lemon juice, Shan/National Biryani masala, and beaten yogurt. Saute for another 5 minutes or till this mixture leaves oil.
6. Take a big pressure cooker, heat ghee and then adds bay leaves, cinnamon sticks, cloves, green cardamoms, black peppercorns, star anise, black cardamoms and cumin seeds saute till they crackle. Now add water and bring it to a boil then adds salt and soaked rice (measure the soaked rice water and use of this), now mix chicken yakhni (gravy), mint leaves and green chilies into it and cover the lid of the pressure cooker and cook 2-3 whistle or 10-15 mins on low flame.
7. Open the lid of pressure cooker and mix the Pulao well, if there is excess moisture or water, cook 5-10 mins on very low flame after adding food color at the top of the Pulao.
8. Yours Chicken Pulao is ready to be served with chutney or raita.
1 liter water
salt as per taste
2 bay leaves
2-3 small cinnamon sticks
4 cloves
4 green cardamoms
6-8 black peppercorns
2 tbsp ghee
2 black cardamoms
1 star anise
Instructions for cooking:
1. Wash and soak basmati/brown rice for 2 hrs or more.
2. Clean and wash the Chicken and set aside.
3. Heat oil in a large pot vessel and then add bay leaves, cinnamon sticks, cloves, green cardamoms, black peppercorns, star anise, black cardamoms and cumin seeds cook, till they crackle.
4. Now add onion and saute till they turn golden brown, then add the chicken and mix well and saute for 5-10 minutes till chicken changed its color and turns golden brown.
5. Now add some salt, ginger garlic paste, red chili powder, black pepper powder, garam masala powder, mace powder, lemon juice, Shan/National Biryani masala, and beaten yogurt. Saute for another 5 minutes or till this mixture leaves oil.
6. Take a big pressure cooker, heat ghee and then adds bay leaves, cinnamon sticks, cloves, green cardamoms, black peppercorns, star anise, black cardamoms and cumin seeds saute till they crackle. Now add water and bring it to a boil then adds salt and soaked rice (measure the soaked rice water and use of this), now mix chicken yakhni (gravy), mint leaves and green chilies into it and cover the lid of the pressure cooker and cook 2-3 whistle or 10-15 mins on low flame.
7. Open the lid of pressure cooker and mix the Pulao well, if there is excess moisture or water, cook 5-10 mins on very low flame after adding food color at the top of the Pulao.
8. Yours Chicken Pulao is ready to be served with chutney or raita.
2. Clean and wash the Chicken and set aside.
3. Heat oil in a large pot vessel and then add bay leaves, cinnamon sticks, cloves, green cardamoms, black peppercorns, star anise, black cardamoms and cumin seeds cook, till they crackle.
4. Now add onion and saute till they turn golden brown, then add the chicken and mix well and saute for 5-10 minutes till chicken changed its color and turns golden brown.
5. Now add some salt, ginger garlic paste, red chili powder, black pepper powder, garam masala powder, mace powder, lemon juice, Shan/National Biryani masala, and beaten yogurt. Saute for another 5 minutes or till this mixture leaves oil.
6. Take a big pressure cooker, heat ghee and then adds bay leaves, cinnamon sticks, cloves, green cardamoms, black peppercorns, star anise, black cardamoms and cumin seeds saute till they crackle. Now add water and bring it to a boil then adds salt and soaked rice (measure the soaked rice water and use of this), now mix chicken yakhni (gravy), mint leaves and green chilies into it and cover the lid of the pressure cooker and cook 2-3 whistle or 10-15 mins on low flame.
7. Open the lid of pressure cooker and mix the Pulao well, if there is excess moisture or water, cook 5-10 mins on very low flame after adding food color at the top of the Pulao.
8. Yours Chicken Pulao is ready to be served with chutney or raita.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....
And I'll be back soon with an another exciting recipe.....
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....
And I'll be back soon with an another exciting recipe.....
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